" I started as a G.E Commis de Cuisine then I evolved. [...] I mostly joined Club Med for the travel part. I was able to go to Greece, Portugal, Morocco, Italy and the sailboat. These trips allowed me to discover and open up to styles of cooking that I didn't know about. "

" I was able to manage at Club Med for the first time, with a team composed of 16 to 30 butlers, I was delighted to be given this trust. For me it was a real discovery and a real success. I was able to become more professional in different areas : accommodation, catering, and bar. "

" We are lucky enough to work in fantastic places, it's a unique opportunity to push ourselves beyond our limits [...]. It's rewarding to work in an environment with this spirit. "